Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

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  • Besan (gram flour)- 100 grams
  • Tomatoes - 1 medium size
  • Onion- 2 medium size
  • Garlic 6-7 cloves
  • Ginger 10-15 grams
  • Salt to taste
  • Coriander leaves
  • Cumin seeds (jeera)- 1/2 tsp
  • Mustard seed-1/2 tsp
  • Hing powder- A pinch

How to Make Jhoonka

  • Cut tomato into bits and mix it with besan, chopped coriander leaves, water and salt.
  • Make sure to use minimum quantity of water.
  • Place a dry frying pan on the hot plate.
  • When the pan is hot enough, add 3 tbsp of vegetable oil.
  • Add cumin seeds followed by mustard seeds.
  • When the mustard seeds begin to crackle, add garlic and ginger paste.
  • Stir the paste well, add finely chopped onion to the pan.
  • Fry till it turns light brown.
  • Pour the mixture of besan and tomato into the pan.
  • Continuously stir the contents in the pan till the it becomes almost dry and turns light brown.
  • Serve hot with roti.